Cheat’s Cinnamon Buns





I am back in NY for a few weeks (yay!) and this means that I am living in a short let apartment that is not quite set up for baking adventures.
There’s no scales, no whisks, no baking tins and none of all the other small and large utensils needed.

So I had to come up with a cheat’s way of making a brunch treat, something that you don’t have to make from scratch but can still serve up as a special treat.
nd here it is: a cheat’s receipe for cinnamon buns and you won’t need any special bakeware for it either – I just used the iron frying pan.

I’ve always been on the lookout for an easy receipe for cinnamon buns and it can’t really be any easier than this one here, as you use a can of Pillsbury, or another similar brand, Crescent Rolls. My non-American readers probably don’t know that I am referring to the refrigerated cans of ready make dough that can be rolled up into croissants to be baked at home. I’m sure you will find something similar in your supermarkets.

One word of warning though – these buns are very sweet.
That’s just how we roll here in America…

You’ll need:

  • 1 can Pillsbury Crescent Rolls
  • 1/4 stick unsalted softened butter
  • 1/4 cup brown sugar
  • 1/4 cup white sugar 
  • 1 tsp cinnamon
  • 1/2 cup creme fraiche
  • 1 cup icing sugar

Combine the white sugar and cinnamon.

Preheat the oven to 350 degrees F.

On the stove, melt half of your butter in the frying pan.
Add the brown sugar and stir it in to combine.

Unroll the crescent dough and press the seams together so you create one sheet, spread this with the remaining butter and sprinkle the white cinnamon sugar over it – keeping about  2 tbsp aside. Roll the sheet into one long log and cut it into 8 rolls. Place the rolls in the prepared frying pan and sprinkle the remaining cinnamon sugar on top. Bake for 20 minutes.

Stir the creme fraiche and icing sugar together until evenly combined and spread this icing over the cinnamon buns while they are still warm. 

One thought on “Cheat’s Cinnamon Buns

  1. Pingback: Redcurrant Swirls | The Sweetest Brunch

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